Instant Pot Smashed Chickpea and Scallion Salad. A bean salad with homemade chickpeas, ready in about an hour thanks to pressure cooking.
I love sautéed chickpeas, so when I saw this Smashed Chickpea Salad recipe in Milk Street Magazine, I had to try it.
Now, to be clear, this is a “salad” the way potato salad is a “salad”. It is a bean salad, not a leafy greens salad with some beans in it. Yes, there are some green onions in there, but don’t expect a lot of lettuce. (It reminds me of my favorite radio commercial ever, Mr. Giant Taco Salad Inventor).
The original Milk Street version of this recipe uses fennel and coriander seeds as its spices, but I was out of both. I used a similar spice trio I enjoy – cumin, coriander, and red pepper flakes. They’re a great match with chickpeas, and give this bean salad an Eastern Mediterranean flavor profile.
As always, my bean cooking secret weapon is my pressure cooker. The chickpeas don’t need soaking, just a sort and a rinse, and they are done in about an hour (45 minutes at high pressure, plus a quick release). And, I’ve said it before, and I’ll say it again – homemade beans taste so much better than canned, you will never want to go back. (If you’re like me, you will go back to canned from time to time, because they’re so convenient. But you won’t want to.)
Recipe: Instant Pot Smashed Chickpea and Scallion Salad
Inspired by: Smashed Chickpeas with Scallions, Milk Street Magazine
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Instant Pot Smashed Chickpea and Scallion Salad
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 cups of salad 1x
Description
Instant Pot Smashed Chickpea and Scallion Salad. A bean salad with homemade chickpeas, ready in about an hour thanks to pressure cooking.
Ingredients
Chickpeas
- 4 ounces dried chickpeas (about ¾ cup), sorted and rinsed
- 2 cups water
- ¼ teaspoon fine sea salt
Salad
- 1 tablespoon olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon crushed red pepper
- 1 bunch green onions (about 4 ounces), chopped
- Zest and juice of ½ a fresh lemon
- A little more minced green onion for garnish
Instructions
- Pressure cook the chickpeas for 45 minutes with a Quick Release: Put the dried chickpeas, 4 cups of water, and ½ teaspoon of salt in an Instant Pot or other pressure cooker. Lock the lid, and cook at high pressure for 45 minutes in an Instant Pot or other electric PC, or for 40 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot). Quick release the pressure in the pot and drain the chickpeas.
-
Sauté the aromatics and the chickpeas: Heat the olive oil in a large frypan over medium-high heat until it starts to shimmer, about 3 minutes. Add the drained chickpeas to the frypan and cook until browned on the bottom, about 3 minutes. Sprinkle the chickpeas with the coriander, cumin, salt, and red pepper, and stir and toss until the spices are evenly distributed through the chickpeas. Add the chopped green onions and cook for 1 minute, stirring often. Remove from the heat and drizzle with the lemon juice and lemon zest. Top with a little more green onions for garnish, serve, and enjoy!
Equipment
Buy Now →
Notes
If you make chickpeas ahead, thaw out a 2 cup container and use it in place of the fresh-cooked chickpeas.
If you’re desperate, you can use a 15-ounce can of drained chickpeas. Just promise me you will try with homemade chickpeas at some point? You’ll be surprised how much better they are.
Tools
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
Large frypan
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Smashed Chickpea and Scallion Salad, Pressure Cooker Smashed Chickpea and Scallion Salad
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot Chickpeas and Tomato Lemon Vinaigrette
Instant Pot Garbanzos with Smoked Paprika
Instant Pot Chickpea and Chorizo Tacos
My other Instant Pot and Pressure Cooker Recipes
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